Bayou Shrimp and Sausage Pasta

Preparation is Key

1. Begin by preparing all your ingredients. Dice 2 large bell peppers, 1 medium onion, and 3 ribs of celery. Thinly slice 12 ounces of Andouille sausage. Slice 5 green onions for garnish. If necessary, peel and devein 2 pounds of shrimp.
2. Bring a large pot of generously salted water (approximately 2 tablespoons of kosher salt per gallon of water) to a rolling boil. In a separate bowl, place the cleaned shrimp and sprinkle with 1/2 teaspoon of baking soda and 1 tablespoon of Cajun seasoning. Mix well to coat the shrimp, then let it sit for at least 10 minutes. This brining step is crucial for achieving plump and juicy shrimp.

3. Heat your largest skillet or Dutch oven over medium-high heat. Add a tablespoon of olive oil. Once shimmering, sear the seasoned shrimp. Cook for 1-2 minutes per side until they turn pink and opaque. Avoid overcrowding the pan; cook in batches if necessary to ensure a good sear.
4. Once cooked, remove the shrimp from the pan and transfer them to a large plate. Tent the plate loosely with foil to keep the shrimp warm and prevent them from overcooking.
5. Add the sliced Andouille sausage to the same pan, adding a touch more olive oil if needed. Cook for a few minutes per side, allowing it to brown and crisp slightly, releasing its delicious fat and flavor into the pan. Using a slotted spoon, remove the sausage and add it to the plate with the shrimp, tenting again with foil. Using the same pan is important here, as the flavorful fond (brown bits) left behind will become the base of your sauce.
6. Add the diced onions, bell peppers, and celery (the “trinity”) to the pan. Sauté for about 10-12 minutes, stirring occasionally, until they soften significantly and begin to take on a little color. If the pan seems dry, add another tablespoon of olive oil. At this point, your salted pasta water should be boiling. Add 1 pound of fettuccine to the water and cook for 2-3 minutes less than the package directions for al dente. The pasta will finish cooking in the sauce.

7. Once the peppers and other vegetables are tender and slightly caramelized, pour in 2 cups of low-sodium chicken stock and 1 1/2 tablespoons of Worcestershire sauce. Bring the mixture to a simmer. Using a wooden spoon, scrape up all the flavorful brown bits from the bottom of the pan – this is known as deglazing and is key to building depth of flavor in your sauce.
8. Reduce the heat slightly and stir in 3/4 cup of heavy cream. Mix thoroughly, then increase the temperature back to medium, allowing the sauce to gently simmer.
9. As the sauce begins to thicken, which should take approximately 2-3 minutes, add the undercooked pasta directly into the pan with the sauce. Continue to simmer, stirring frequently, allowing the pasta to absorb the rich flavors and finish cooking to al dente perfection.
10. During this final cooking phase, the pasta will absorb liquid. Keep an eye on the consistency and use a ladle to add some of the reserved pasta water as needed to maintain a moist and saucy consistency. You might need to add up to 2-3 ladles to prevent the pasta from drying out as it finishes cooking.

11. About 1 minute before the pasta reaches your desired al dente texture, return the cooked sausage and shrimp to the pan. Toss everything together gently, allowing the proteins to heat through and meld with the sauce. Then, turn off the heat.
12. Finally, stir in the sliced green onions. Give the dish a taste test. Adjust the seasoning as needed, adding more of the remaining 1 tablespoon of Cajun seasoning a little at a time, to suit your preference. Remember, the spice level of Andouille sausage and various Cajun seasonings can differ, so it’s always best to add sparingly and taste as you go. If the pasta appears too thick or dry, a splash more of the reserved pasta water will help loosen it up. Serve immediately and savor every spicy, savory bite!

Expert Tips for a Flawless Cajun Pasta

• Selecting the Right Shrimp: For optimal flavor and texture, choose U21-25 sized shrimp. This ensures each bite contains a satisfying piece of shrimp. If using larger or smaller shrimp, adjust cooking times accordingly. The baking soda brine is a game-changer for tenderness, so don’t skip it!
• Sausage Matters: Andouille sausage is highly recommended for its distinctive smoky and spicy profile. Its robust flavor is integral to the Cajun essence of this pasta. If Andouille is not available, a good quality smoked chorizo or kielbasa can be used as alternatives, but be aware that the flavor will vary slightly.
• Mastering Cajun Seasoning: The seasoning is the soul of this dish. Opt for a reputable brand like Slap Ya Mama, or better yet, make your own homemade Cajun seasoning. Making it yourself allows you to tailor the spice level and sodium content to your exact taste, which is particularly useful since commercial brands can vary widely in their saltiness and heat.
• The Non-Tomato Sauce: Our sauce is built on chicken stock, Worcestershire, and cream, providing a rich, savory, and slightly tangy base without relying on tomatoes. This allows the other Cajun flavors to shine. If you prefer a hint of tomato, a tablespoon of tomato paste can be added during the sautéing of the trinity. For an extra creamy pasta, feel free to increase the heavy cream by another half to three-quarters of a cup. Always remember to reserve some pasta water to adjust the sauce consistency as needed.
• Don’t Overcook the Pasta: Cooking the pasta al dente in the sauce is crucial. It allows the pasta to absorb the rich flavors while finishing its cook, resulting in a more integrated and delicious dish.
• Deglazing is Essential: Those browned bits stuck to the bottom of the pan after searing the sausage and vegetables are packed with flavor. Deglazing the pan with chicken stock and scraping them up with a wooden spoon releases these concentrated flavors into your sauce, adding significant depth and complexity.

Explore More Favorite Pasta Recipes

If you’ve fallen in love with the bold flavors of this Cajun Shrimp and Sausage Pasta, we encourage you to explore other delightful pasta creations from our kitchen. Beyond our popular Cajun chicken pasta, we think you’ll also adore these:

• Lemon Garlic Shrimp Pasta – A bright and zesty dish featuring succulent shrimp tossed with pasta in a vibrant garlic-lemon butter sauce.
• Chicken Alfredo Pasta – Experience rich and creamy indulgence with blackened chicken and pappardelle in a luxurious Parmigiano Reggiano sauce.
• Shrimp Fra Diavolo – For those who love a fiery kick, this recipe features sautéed shrimp with pasta in a spicy tomato sauce.
• Shrimp Scampi Rolls – A budget-friendly twist on a classic, serving garlicky shrimp scampi piled high on toasted rolls.
• Spicy Pepper Bucatini – A robust and spicy tomato sauce made with long hot and cubanelle peppers, tossed with thick bucatini pasta.

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